Simmered oyster in Yuzu( Japanese citron) cup.

It became gradually cold.　As for such cold night, how about the steamed hot oyster in Yuzu cup which the refreshing flavor of the citron makes. Please enjoy dipping with ponzu( the juice of yuzu).

Japanese typical homy style dishes.

Have ever heard  Ichi Juu Sansai ( One soup and three vegetables) ?
Japanese typical homy style dishes consists of  one soup and three vegetables, fishes or meat dishes.
Apart from rice, there should be soup like miso soup, and at least theree dishes contailing vegetables.

 

 

Obento

J'attends les Jeux Olympiques avec impatience.

I look forward to the Olympics.

oshizushi (pressed sushi of jack mackerel)

If you get fresh fresh jack mackerel , why don't you make pressed sushi?

 

 



Ingredients

 3 jack mackerel
 salt
 vineger

marinated vineger
  6Tbs vineger
 2Tbs sugar
 1/2Tbs salt



* rice for sushi (basic)
    300g boiled rice   
                     http://japanesehomecooking-okaasan.blogspot.com/2011/05/how-to-make-rice.html
 
     sushi-vinegar (mixed vinegar for sushi)
      3Table spoons of rice vinegar (45ml)
      2Table spoons of sugar  (30ml)
      1/2Table spoon of salt(7ml)
      *mixed together and boil for a minutes.
      *If you can't make sushi vinegar, you can easily get sushi-vinegar  here.
                           
                         http://global.rakuten.com/en/       sushi su
 sliced perilla

How to make

 1. To make marinated with vineger jack mackerel

 remove the internal organs and wash well

 

  from the back side , tear off the fillet on the bone

 divide into 3 parts; the two fillets, and head-backbone tail.

 get rid of the bone from the fillet.

 Pickel jack mackerel with salt for 30 minutes.

 wash with vineger

 marinated with marinated vineger for 10minutes

1) rice for sushi (basic)

    300g boiled rice   
                              http://japanesehomecooking-okaasan.blogspot.com/2011/05/how-to-make-rice.html
 
     sushi-vinegar (mixed vinegar for sushi)
      3Table spoons of rice vinegar (45ml)
      2Table spoons of sugar  (30ml)
      1/2Table spoon of salt(7ml)
      *mixed together and boil for a minutes.
      *If you can't make sushi vinegar, you can easily get sushi-vinegar  here.
                               http://global.rakuten.com/en/store/master/item/x754330h0000/

　arrange vinegered fillets on the bat

 scatter sliced perilla

 spread sushi rice

 push it with plastic wrap lightly and keep it for 30minutes to 1hour.

　reverse it

 cut sushi equal size.

Tomato dashi jelly salad

 

 

Ingredients

 

 3 tomatoes

5 shiso leaves (basil leaves)

 

100cc vinegar

150cc dashi
 1Tbs sugar

1Tbs light soy sauce

pinch of salt

5g geratin powder

 

 *dashi
 http://japanesehomecooking-okaasan.blogspot.jp/2011/06/how-to-make-dashijapanese-soup-stock.html

  

 

How to make

 

1. Prepare dashi jelly.

    Boil vinegar, dashi sugar, light soy sauce, and pinch of salt.  And mix geratin powder.

 

    

 

 

2.  Cut tomatoes and thinly slice shisho leaves.

 

3

 

3. Soak tomatoes and shiso leaves into 1. dashi jelly.

 

 

4. Cool it into the refrigirator over 30 minutes.







 

   

 

 

 

Happy Father's Day

 We really appreciate you. ♥

Gaspacho

Salad with dried salt-pickled Japanese apricot dressing

Mousse of the scallop wtih vegetable sauce

　
Grilling fish with salt of the sweetfish

Gratin of vegetables

Roast beef  in Japanese style

Crab Sushi
Soup of prawns and the tofu

Ice cream ume(Japanese apricot) caramel sauce

Ume (Japanese apircot) sour drink

　
 

 We have lots of rain  in June.　We call this season tsuyu. (梅雨）literally express "ume" Japanese apricot rain. At this time,  Japanese plums begins to be sold.　
　I make a refreshing drink with the blue plum which does not become ripe very much.　Fatigue is blown off when I drink this apricot sour with water and carbonated water at summer hot time. Because Citric acid is included in a Japanese plum abundantly.


Ingredients

 1kg  Ume (Japanese apricot (blue)　)
 1kg crystal sugar
 1000ml vinegar

How to make

1. Soak Japanese apricot in water for 2~4hours to remove harshness from ume).

2. Wipe moisture with papar towel.
3.　Disinfect preserved bottle and dry well.
4. Put Japanese apricot and crystal sugar in the bottle in turn.

5. Pour vinegar into the bottle.
6. Store this bottle in a cool and dark space for  one or  two months . It is about time to drink.